- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar-sized casserole dish.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but reduce the cooking time by 1-2 minutes so it’s slightly undercooked (it will cook more in the oven). Drain and set aside.
- Blanch the Broccoli:
- While the pasta is cooking, steam or blanch the broccoli florets in a pot of boiling water for about 2-3 minutes until just tender but still vibrant green. Drain and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the heavy cream and milk, stirring to combine. Bring to a simmer, then reduce the heat and stir in the grated cheddar and Parmesan cheeses until the sauce is smooth and creamy.
- Season with salt, pepper, dried Italian herbs, garlic powder, and red pepper flakes (if using). Adjust seasoning to taste.
- Assemble the Bake:
- In a large mixing bowl, combine the cooked pasta, diced chicken, steamed broccoli, and creamy cheese sauce. Stir everything together until well coated.
- Transfer the mixture into the prepared baking dish. Sprinkle extra grated cheddar cheese on top (about 1/2 cup or more, depending on your preference).
- Bake:
- Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbly. If you want an extra crispy top, you can broil it for an additional 1-2 minutes at the end, but watch it closely to prevent burning.
- Serve:
- Remove the pasta bake from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley or basil, if desired.
Tips:
- Chicken: If you don’t have cooked chicken on hand, you can quickly sauté the chicken breasts in olive oil, season with salt and pepper, and cook them until they reach an internal temperature of 75°C (165°F). Then, shred or chop the chicken.
- Vegetables: Feel free to swap the broccoli for other vegetables like spinach, cauliflower, or mushrooms, depending on what you have on hand.
- Cheese: Feel free to experiment with different cheeses. Gruyère, mozzarella, or fontina are all great options to mix into the sauce or sprinkle on top for a different flavor profile.
- Make Ahead: You can assemble this pasta bake in advance, cover it with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. If baking from the fridge, you may need to add 5-10 minutes to the baking time.
Why You’ll Love This Recipe:
- Creamy and Comforting: The creamy sauce and melted cheese make this dish incredibly comforting, perfect for cozy nights in.
- Packed with Protein and Veggies: With chicken and broccoli, this bake is a balanced meal that’s hearty and nutritious.
- Easy to Make: This is a one-pot recipe with simple ingredients, making it perfect for busy weeknights or meal prepping.
Enjoy this creamy, cheesy, and delicious pasta bake with your family or friends—it’s sure to become a favorite!